I just added this Fennel Celery Salad to my meal prep arsenal because it holds even after a few days of sitting in the fridge. Now there’s really no excuse for me to not eat salad throughout the week. It also makes a great snack salad. Something you can pull out at 4pm when dinner feels so far away and YOU NEED SOMETHING NOW.
You know what I like about this Fennel Celery Salad? It’s a party for your mouth. It’s crunchy, salty, tangy, and delicious!
I am going to eat it over and over until I get sick of it! I think you’ll be into it too.
Ingredients are gathered:
Chop therapy! Fennel, celery, parsley, and roasted almonds HOORAY.
I mix the dressing in a tiny jar. Shake it up. Instantly emulsified.
Pour it over the salad. Toss it!
Stir in the grated Parmesan! Season with salt & pepper to taste.
YUMMMM.
It’s a bowl of health. Perfect for the time of year.
Welcome to the #shutterbeanmealprep arsenal, Fennel Celery Salad.
I heart you!
Fennel Celery Salad
makes 4-6 servings
- 2 fennel bulbs, thinly sliced
- 4 stalks celery, thinly sliced
- 1/2 cup chopped parsley
- 1/2 cup chopped roasted almonds
- 1/4 cup rice wine vinegar
- 1/8 cup olive oil
- 1/3 cup grated Parmesan (add more if you’d like!)
- salt & pepper to taste
Place fennel, celery, parsley, and roasted almonds together in a large bowl, set aside. In a small bowl (or jar!), mix rice wine vinegar and olive oil. Drizzle dressing over fennel celery mixture and toss to combine. Add in the grated Parmesan, give it a good toss and season with salt & pepper to taste.
